Step 1

Rinse chickpeas in lot of water. Soak them overnight to 8 hours in water.

Step 2

Next morning, drain the water and rinse them well.

Step 3

Add to a pressure cooker along with 1½ cup water.

Step 4

optional - Add a tea bag or dried amla or tea decoction.

Step 5

Pressure cook until soft for 5 to 6 whistles on a medium heat. Chole must be soft cooked and not al dente.

Step 6

If the chickpeas are aldente or hard, then pressure cook for 2 more whistles.

Step 7

Add oil to a hot pan, add cinnamon, clove, cardamom and bay leaf.

Step 8

When they begin to crackle, add ginger garlic paste and saute until the raw smell goes off.

Step 9

Add finely chopped onions and green chilli. Saute until the onions lose the raw smell and get golden to light brown.

Step 10

Next add tomatoes, turmeric & salt. Cook until the mixture turns mushy and soft.

Step 11

Add chole masala powder, garam masala powder, coriander powder, turmeric & red chili powder .

Step 12

Stir and fry again for 1 to 2 minutes till the masala flavours come out.

Step 13

You will also see the oil separating.

Step 14

Add the pressure cooked chole along with the stock and 1 cup water.

Step 15

Mix together and add more water as needed to bring it to a consistency.

Step 16

Cover and simmer on a low flame for about 18 to 20 minutes until the chole absorb the flavors of masala.

Step 17

When the gravy thickens, add ginger juliennes & kasuri methi if using. Turn off. Keep covered for a while.

Step 18

Heat ghee in a small tadka pan. Fry ginger and green chilies until fragrant. Pour this over the chole.

Step 19

Sprinkle coriander leaves. Serve chole with rice, poori or bhatura.

Step 20

Press saute button on the IP and pour oil.

Step 21

When the Ip displays hot, add the spices. Then the onions and green chili.

Step 22

Saute the onions until golden to light brown.

Step 23

Then add in ginger garlic and saute for 30 seconds.

Step 24

Next add the tomatoes and salt.

Step 25

Saute well until they break down a bit.

Step 26

Add garam masala, chole masala, coriander powder, red chilli powder and turmeric.

Step 27

Saute well until the raw smell of the onion and tomatoes reduces.

Step 28

Pour 2 cups water and deglaze the pot. Then add soaked chickpeas.

Step 29

Mix well and secure the IP with the lid.

Step 30

Position the steam release handle to sealing.

Step 31

Press cancel. Then press pressure cook (high pressure) and set the timer for 35 mins. If using canned chickpeas, then set the timer to 10 mins.

Step 32

When the IP is done cooking wait for 18 to 20 mins for the pressure to release naturally.

Step 33

Then open the lid. Add ghee, ginger julienne and kasuri methi.

Step 34

Press saute button and cook for a few minutes.

Step 35

To thicken the curry you can take 3 to 4 tbsps chole to a bowl and mash them well. Add to the curry.

Step 36

Garnish with coriander leaves.